Prosciutto and Fennel Salad with Persimmon Vinaigrette

• 1/2 pound thinly sliced prosciutto, trimmed of visible fat
• 1 very ripe persimmonpeeled, seeded and coarsely chopped, with its juice
• 1 small shallot, minced
• 3 tablespoons white wine vinegar
• 1/4 cup plus 3 tablespoons olive oil
• Salt and freshly ground pepper
• 2 ripe Anjou pearspeeled, cored and thinly sliced
• 1 large fennel bulb, cored and thinly sliced
• 1/2 pound frisee, torn into pieces

1. Arrange the prosciutto around the edge of a platter.
2. In a large bowl, combine the persimmon, shallot and vinegar.
3. Whisk in 1/4 cup plus 2 tablespoons of the olive oil and season with salt and pepper.
4. Add the pears, fennel and frisee and toss well.
5. Mound the salad in the middle of the platter.
6. Drizzle the prosciutto with the remaining 1 tablespoon of olive oil, sprinkle with pepper and serve.

very, shallot, white wine vinegar, olive oil, salt, fennel bulb, frisee

Taken from www.foodandwine.com/recipes/prosciutto-and-fennel-salad-with-persimmon-vinaigrette (may not work)